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You are here: Home / Vegetables / Sprouts / Fenugreek Sprouts

Fenugreek Sprouts

This page first published: Sep 6, 2004 · Updated: May 11, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Fenugreek Sprouts are sprouts grown from Fenugreek seed.

For most people, the taste of them is too bitter to be consumed on their own, the way some other sprouts might be. Instead, they will use them in mixes and dishes where the bitterness can become a complimentary highlight to an overall taste. The taste is less bitter if they are harvested before they start to turn green.

If allowed to grow past sprouts (about 5 days), they become Fenugreek shoots, which are used in Indian cooking.

Cooking Tips

To make the sprouts, soak Fenugreek seeds in water overnight. Drain, place seeds between two pieces of moist paper towel, and place in a warm place. Keep the towelling moist until they have sprouted and reached a couple of inches (5 cm), which may take two to three days. Don’t let them grow much past that or they become very bitter.

When cooking, cook over low heat for no longer than two minutes. More cooking than this will make them bitter.

Substitutes

Other sprouts.

Tagged With: Fenugreek, Sprouts

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